Maple-Glazed Wild Rice Salad with Cranberries and Pecans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty wild rice salad tossed with dried cranberries, toasted pecans, and a sweet maple vinaigrette for a comforting regional side dish. This american-inspired salads ready in about 55 minutes pairs wild rice blend, water, dried cranberries into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine rinsed rice and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until rice is tender and water is absorbed. Drain any excess water.
  2. Step 2: While rice cooks, toast 1/2 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned; remove from heat.
  3. Step 3: In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, combine cooked wild rice, 1/2 cup dried cranberries, toasted pecans, and 3 thinly sliced green onions.
  5. Step 5: Pour the maple vinaigrette over the salad and toss gently to coat all ingredients evenly. Chill for 30 minutes before serving to blend flavors.

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Frequently asked questions

How long does Maple-Glazed Wild Rice Salad with Cranberries and Pecans take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Wild Rice Salad with Cranberries and Pecans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice blend from drying out.

Can I substitute ingredients in Maple-Glazed Wild Rice Salad with Cranberries and Pecans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Wild Rice Salad with Cranberries and Pecans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Glazed Wild Rice Salad with Cranberries and Pecans?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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